Invert a 12-cup muffin pan and spray thoroughly with nonstick cooking spray. Place in the freezer to chill while preparing the churro dough.
In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
When the mixture begins to boil, reduce the heat to medium-low and add flour. Stir until the dough comes together to form a ball, about 1 minute.
Remove from heat and let cool for 5 minutes.
Mix in the vanilla extract, then add the eggs one at a time, being sure to fully incorporate each egg before adding the next.
Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
Note: If the mixture is too soft to pipe, add ½ cup flour at a time to stiffen the dough to piping consistency.
Take the muffin pan from the freezer and pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid for about 3 hours or overnight.
In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 350˚F. Remove the muffin tin from the freezer and separate the churro bowls from the muffin moulds.
Fry 3 to 4 churros at a time until golden, about 3 minutes, turning as necessary. Remove churros with tongs, then immediately transfer from oil to cinnamon sugar and coat generously. Place on a cooling rack.
Fill with your churro bowls with Alden’s Organic Vanilla and Chocolate Swirl ice cream and top with hot fudge sauce or your favorite toppings.